
Okonomiyaki ''Japanese Savoury Pancake'' vegetarian
Ingredients for 2 portions
For the vegetarian okonomiyaki sauce:
- 3 tbsp ketchup
- 2 tbsp Kikkoman naturally brewed soy sauce
- 1 tbsp blueberry jam
- 1 pinch each of salt, pepper, nutmeg, caraway
- 100 g pointed cabbage
- 50 g courgette
- ¼ red pepper
- 2 spring onions
- 2 tbsp sweetcorn (canned)
- 2 tbsp vegetable oil
- 2 tbsp fried onions
- 2-3 chive stems
For the batter:
- 300 g tofu (soft type)
- 1 tsp. instant vegetable stock (or 1 tbsp Kikkoman naturally brewed soy sauce)
- 6 tbsp cornflour / potato starch
Preparation
- For the vegetarian Okonomiyaki sauce place all the ingredients in a bowl and mix to a smooth sauce with a hand mixer.
- Clean the pointed cabbage, courgette and peppers, cut into strips of about 3 cm and wash. Clean spring onions, cut into 2-3 mm thin rings and wash.
- For the batter, puree the tofu with a hand mixer and mix well with instant vegetable stock and cornflour/potato starch. Add the prepared vegetables and sweetcorn and mix.
- Heat 1 tbsp of oil in a large frying pan (min. 32 cm Ø), add half of the batter-vegetable mixture to the pan, spread the vegetables evenly and form the mixture into two circles of approx. 15-18 cm with a spatula. Sprinkle with 1 tbsp of fried onions and fry over medium heat for 2-3 minutes.
- Turn over carefully with a spatula and fry for 2-3 more minutes (reduce heat slightly). Prepare the second pancakes in the same way. Wash the chives, dab dry and finely chop.
- Place the okonomiyaki on two plates with the vegetable side up and spread with the vegetarian okonomiyaki sauce. Sprinkle with chives and serve.
Used products in this recipe
Ingredients for 2 portions
For the vegetarian okonomiyaki sauce:
- 3 tbsp ketchup
- 2 tbsp Kikkoman naturally brewed soy sauce
- 1 tbsp blueberry jam
- 1 pinch each of salt, pepper, nutmeg, caraway
- 100 g pointed cabbage
- 50 g courgette
- ¼ red pepper
- 2 spring onions
- 2 tbsp sweetcorn (canned)
- 2 tbsp vegetable oil
- 2 tbsp fried onions
- 2-3 chive stems
For the batter:
- 300 g tofu (soft type)
- 1 tsp. instant vegetable stock (or 1 tbsp Kikkoman naturally brewed soy sauce)
- 6 tbsp cornflour / potato starch